SICHUAN CHILLI-CHICKEN SALAD - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE CHICKEN BREASTS
• 3 slices ginger
• 1 large spring onion, cut into 5cm pieces
• 2 tablespoons Shaoxing wine
• 2 chicken breasts (I always use Bostock brand)
• FOR THE DRESSING
• ¾ teaspoon Sichuan peppercorns
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang black vinegar
• 3-4 tablespoons chilli oil (Good Chow brand)
• 1 teaspoon sesame oil
• 2-3 tablespoons leftover chicken broth
• TO SERVE
• 1 bunch asparagus, trimmed and sliced on the diagonal
• 2 spring onions, thinly sliced on the diagonal
• toasted sesame seeds
• rice crackers